Park Soo-Yeon, Kim Yehyeon, Park Min Ju, Kim Ji Yeon
Department of Food Science and Biotechnology, Seoul National University of Science and Technology, 232 Gongneung-ro, Nowon-gu, Seoul 01811, Republic of Korea.
Nutrients. 2024 Dec 30;17(1):114. doi: 10.3390/nu17010114.
Dyslipidemia, a leading risk factor for cardiovascular diseases (CVDs), significantly contributes to global morbidity and mortality. Rice bran, rich in bioactive compounds such as γ-oryzanol and tocotrienols, has demonstrated promising lipid-modulating effects.
This meta-analysis aimed to evaluate the effects of rice bran on lipid profiles, including triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C), and identify factors influencing its efficacy across different populations and intervention conditions.
A systematic search of PubMed, Web of Science, and Scopus was conducted to identify randomized controlled trials (RCTs) published up to November 2024. Effect sizes were calculated as mean differences with 95% confidence intervals (CIs). Subgroup analyses were performed based on intervention form, dosage, duration, region, and participant characteristics. Heterogeneity was estimated by the statistic, and sensitivity analyses were conducted to assess the robustness of the findings.
Eleven RCTs involving 572 participants met the inclusion criteria. Pooled results showed that rice bran consumption significantly reduced TG (-15.13 mg/dL; 95% CI: -29.56, -0.71), TC (-11.80 mg/dL; 95% CI: -19.35, -4.25), and LDL-C (-15.11 mg/dL; 95% CI: -24.56, -5.66) with moderate heterogeneity ( = 38.1-63.0%). No significant changes were observed for HDL-C. Subgroup analyses showed that rice bran oil had greater effects on TC and LDL-C than whole rice bran. High-dose interventions (≥30 g/mL) and longer durations (>4 weeks) yielded stronger effects. Asian populations demonstrated greater reductions compared to Western populations.
Rice bran, especially in the form of rice bran oil, significantly improves lipid profiles, supporting its role as a functional food for CVD prevention. Future research should focus on long-term studies with diverse populations to confirm its efficacy and explore underlying mechanisms.
血脂异常是心血管疾病（CVD）的主要危险因素，对全球发病率和死亡率有重大影响。米糠富含γ-谷维素和生育三烯酚等生物活性化合物，已显示出有前景的脂质调节作用。
本荟萃分析旨在评估米糠对血脂谱的影响，包括甘油三酯（TG）、总胆固醇（TC）、低密度脂蛋白胆固醇（LDL-C）和高密度脂蛋白胆固醇（HDL-C），并确定在不同人群和干预条件下影响其疗效的因素。
对PubMed、科学网和Scopus进行系统检索，以识别截至2024年11月发表的随机对照试验（RCT）。效应大小计算为平均差异及95%置信区间（CI）。基于干预形式、剂量、持续时间、地区和参与者特征进行亚组分析。通过统计量估计异质性，并进行敏感性分析以评估研究结果的稳健性。
11项涉及572名参与者的RCT符合纳入标准。汇总结果显示，食用米糠可显著降低TG（-15.13mg/dL；95%CI：-29.56，-0.71）、TC（-11.80mg/dL；95%CI：-19.35，-4.25）和LDL-C（-15.11mg/dL；95%CI：-24.56，-5.66），异质性中等（=38.1-63.0%）。未观察到HDL-C有显著变化。亚组分析表明，米糠油对TC和LDL-C的影响大于全米糠。高剂量干预（≥30g/mL）和更长持续时间（>4周）产生的效果更强。与西方人群相比，亚洲人群的降低幅度更大。
米糠，尤其是米糠油形式，可显著改善血脂谱，支持其作为预防CVD的功能性食品的作用。未来研究应侧重于对不同人群的长期研究，以确认其疗效并探索潜在机制。
